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Crispy Coconut Shrimp Recipe with Easy Sweet Chili Dipping Sauce

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A quick and easy recipe for crispy coconut shrimp paired with a sweet and spicy chili dipping sauce, perfect for entertaining or a flavorful weeknight treat.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (tail-on for presentation if you like)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (100g) panko breadcrumbs
  • 1 cup (90g) sweetened shredded coconut
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup (120ml) sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce (optional)
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon garlic powder
  • Vegetable oil or canola oil (enough for 2 inches deep frying)

Instructions

  1. Pat the shrimp dry with paper towels to remove moisture. Season with salt and black pepper. (5 minutes)
  2. Prepare breading stations: place flour in one bowl, beaten eggs in a second bowl, and combine panko breadcrumbs with shredded coconut in a third bowl. (5 minutes)
  3. Dredge each shrimp in flour, shake off excess, dip into beaten eggs, then press into the coconut-panko mixture to coat evenly. (10 minutes)
  4. Pour oil into a frying pan to a depth of about 2 inches and heat to 350°F (175°C). (5-7 minutes)
  5. Fry shrimp in batches for about 2 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels or wire rack. (10-15 minutes)
  6. While frying, whisk together sweet chili sauce, rice vinegar, soy sauce, ginger, and garlic powder to make the dipping sauce. Adjust seasoning to taste. (5 minutes)
  7. Serve the crispy coconut shrimp immediately with the sweet chili dipping sauce on the side. (2 minutes)

Notes

Dry shrimp thoroughly before breading to ensure a crispy coating. Maintain oil temperature at 350°F to avoid greasy or burnt shrimp. Fry in small batches to keep oil temperature steady. For extra crispiness, lightly toast coconut flakes before mixing with panko. Keep fried shrimp warm on a wire rack in a low oven (200°F) to prevent sogginess. Baking at 425°F for 12-15 minutes is a lighter alternative.

Nutrition

Keywords: coconut shrimp, crispy shrimp, sweet chili sauce, fried shrimp, appetizer, easy recipe, seafood, finger food

Find it online: https://elvafood.com/crispy-coconut-shrimp-recipe-with-easy-sweet-chili-dipping-sauce-guide/